Comment by mazelife

Yes, a wok is a somewhat strange choice for that dish. I'm not really an "expert" on Pinoy food but my partner is Filipino and I've seen this made many times by him, his family, or even friends of his when we have visited the Philippines and never once did a wok come into it. Either a dutch oven our a large saucepan is what I've seen used, since you really want to cover it so it braises evenly. The sauce is always fairly thin as well, nothing approaching a caramel-y consistency.